Cambridge Institute of Public Health

Policies aimed at removing sweets and crisps from checkouts could lead to a dramatic reduction in the amount of unhealthy food purchased to eat ‘on the go’ and a significant reduction in that purchased to take home, suggests new research led by the University of Cambridge.

Women who experience pregnancy loss and do not go on to have children are at greater risk of cardiovascular disease, such as heart disease and stroke, compared with women who have only one or two children, according to new research from the University of Cambridge and the University of North Carolina.

People at high genetic risk of stroke can still reduce their chance of having a stroke by sticking to a healthy lifestyle, in particular stopping smoking and not being overweight, finds a study in The BMJ today.

Even low doses of toxic chemicals in the environment pose a significant risk to cardiovascular health, according to a report in today’s edition of The BMJ, led by researchers at the University of Cambridge. The researchers have also challenged the omission of environmental risk factors such as toxic metal contaminants in water and foods from the recent World Health Organization report on non-communicable diseases (NCDs).

One in three adults is affected by loneliness. It's time for us to take a risk and let others into our lives, says Olivia Remes, PhD candidate at the Cambridge Institute of Public Health, writing for The Conversation.

A stressful workplace can damage your health. But so too can being out of work. Cambridge researchers are trying to understand why both situations can be detrimental to our health and wellbeing – and help employers and government provide solutions.

An international team of researchers led by scientists at the University of Cambridge and MSD has created the first detailed genetic map of human proteins, the key building blocks of biology. These discoveries promise to enhance our understanding of a wide range of diseases and aid development of new drugs.

Wines and beers labelled as lower in alcohol strength may increase the total amount of alcoholic drink consumed, according to a study published in the journal Health Psychology. The study was carried out by the Behaviour and Health Research Unit at the University of Cambridge in collaboration with the Centre for Addictive Behaviours Research at London South Bank University.